1. Preheat oven to 350 degrees F. In a skillet, saute the onions, garlic and bell pepper in oil on medium heat until the onions and bell pepper are soft.
2. In a medium bowl, combine the skillet mixture with the refried beans, adobo sauce and cilantro. Mix to combine and add a pinch of salt, if necessary.
3. Place 1/2 cup of the bean mixture along the center of each tortilla. Fold in the outer edges sides of the tortillas and place them edge side down in a rectangular baking dish.
4. Once they are all arranged in the dish, pour the enchilada sauce over the top of the tortillas, making sure to cover them all. Top with vegan cheese, if desired, and place in the oven for 10-15 minutes, or until warmed through. Remove the enchiladas from the oven. Top with guacamole and serve immediately.
This recipe comes from http://epicurvegan.blogspot.com/ and is reprinted with permission.

SO HOW'D IT GO?

I would recommend starting off with a lot less cilantro. The first time I tried this recipe, the 1/3 cup ruined my whole batch. The second time, I skipped the cilantro altogether and they turned out great, except the tortillas came apart, so it quickly became a casserole instead. :)

;)b Yum, yum!! I made this recipe tonight and it's quick and delicious. I also bought the chipolte with sauce since I couldn't find the sauce alone. I also made some brown rice on the side. Probably need some kind of veggie to go with for balance but otherwise was fantastic!!!

I couldn't find Adobo sauce, but I did find chipotle peppers marinated in it... so these had an extra kick! I also threw in some soyrizo to the recipe, to prove to my non-vegan roommate that she wasn't an expert in detecting fake meat, as she claims... I was right.

I did a very loose version of the original recipe namely because I didn't have easy access to all the listed ingredients and I was feeling "green" today. So I shifted things around to suit my taste of the moment.

I used green enchilada sauce, 1 diced fresh tomato and 3 white mushrooms instead of onion, green pepper instead of red pepper (red was terribly expensive), 1 7oz. can of salsa verde instead of 3-4 tbsp of adobo sauce, 2 tbsp dry parsley and a pinch of cayenne pepper instead of fresh cilantro and 6 tortillas instead of 5 for all extra ingredients!. Turned out very spicy and delicious.

However varied, I could not have made this concoction without this recipe as a guide because I've never made enchiladas before. :P The portions of the ingredients is dead on and I am extremely pleased by the results. Highly recommend making with a side of Spanish or Mexican rice and sprinkingly some lettuce on top.

I will be sure to return again when I can make this recipe more how it was meant to be made to give a more accurate review. Thanks for posting this! Easy to follow and adapt.

mmmm these have become a staple for me, and one of those recipes I turn to when I know I'm having people over. Even my non vegan friends ask for me to make these repeatedly. However, the first time I cooked these, I was in a hurry at the store and grabbed regular black beans instead of refried, and the result was so good I have just used regular black beans since.